Rustic Raspbery Tart

Rustic Raspbery Tart

Yield: 1 tart, 4-6 servings.

Dough:

1 cup all-purpose flour

¼ tsp. salt

6 tbsp. cold unsalted Kerrygold Pure Irish Butter, cut into ½" chunks

1 large egg, separated

3-5 tsp. ice water

Filling:

2 cups raspberries

3 Tbsp. granulated sugar, plus additional 2 tsp. for crust

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